If you have never tried challa bread, you have to go out and buy some, or make it yourself. It is just so delicious! Eating challa is an integral part of a Jewish Friday night dinner and recently I have got into the habit of baking my own loaves. It is so satisfying to produce each week and tastes great the next day for breakfast or lunch.
Challa bread which is a couple of days old
Freshly picked rosemary
- Slice up the bread (remove the crusts if you want to)
- Chop it up into squares
- Place into a baking tray (I used stoneware as it eliminates the need to use foil or baking paper)
- Put the garlic, oil and rosemary into a blender and blitz together
- Drizzle the blended liquid over the breadcrumbs and mix well to coat them. You may find you need to drizzle some more oil over the breadcrumbs as they drink it up!
- Place the breadcrumbs in the oven for around 15-20 minutes, turning them over every few minutes to stop them from burning.
- Leave to cool
- Store in a airtight container e.g. an old jar
- Enjoy! (You might want to hide them as they are so tasty they might not get a chance to be eaten with soup otherwise!)
Making your own croutons is very satisfying – you can feel so proud that you made your own delicious croutons, eliminated food waste and saved money (current cost in the supermarket for around 70g croutons is £1.00 – you can make yours using ingredients that might have ended up in the bin otherwise)!